Stuck in a muffin loop

Current Music: Naked Mole Rats – Can’t find my way home (thank you Jim and Tami for sending kick-ass music to get me through busy nights!)

Mrs Windy City Vegan, who happens to be a good friend of mine as well as a tester for two of our cookbooks (or have I lost track?), was super generous and sent me a jar of her homemade sage-infused pear butter, after mentioning it here.

So I made half a batch of these muffins again, and I’m re-posting the recipe with changes included. For some reason, I didn’t check the temperature used in the original recipe and went for a lower temp. It worked out really well too, maybe even better.

Keep in mind I weigh most of my ingredients these days: I’ve said it before and I’ll take the risk of sounding like a broken record you’ll want to kick in the shins (yes, broken records happen to be the proud owners of shins in my world) by repeating it’s possible to find cheap kitchen scales that you’re bound to find invaluable and far more practical than measuring cups. I’m strangely compelled and bratty enough to end this particular sentence with: So there!

Mo’ Muffins:

Non-stick cooking spray
1/2 cup (120 ml) soymilk
1/4 cup (60 ml) peanut oil
1/4 cup + 2 tablespoons (80 g) packed light brown sugar
1/4 cup + 2 tablespoons (100 g) pear butter or applesauce or whatever similar item you have at hand
1 teaspoon pure hazelnut extract (or vanilla if you cannot find hazelnut extract)
1 cup (125 g) all-purpose flour
2 tablespoons (15 g) wheat germ
Scant 1/4 cup (30 g) cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup (44 g) chopped dark chocolate
1/4 cup (40 g) dried cherries

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat 6 cups out of a standard muffin tin with spray.
In a medium bowl, combine milk, oil, sugar, pear butter and extract.
In a large bowl, whisk flour, wheat germ, cornmeal, baking powder and salt.
Stir wet ingredients into dry, being careful not to over mix. Fold in chocolate and cherries.
Divide batter into prepared cups. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
Transfer onto a wire rack to cool.

Yield: 6 muffins

I topped mine with this frosting, leftover from preparing another recipe. It really works well here, but the muffins will be tasty on their own too. Also, depending on how much you want to apply on top of the muffins, you might have leftovers. Have cookies, will spread-leftovers-on-them-and-travel?

Scant 2 cups (227 g) powdered sugar
1/4 cup (56 g) nondairy butter
1 1/2 teaspoons melted coconut oil
1 teaspoon pure hazelnut extract (replace with vanilla if needed)

Beat all ingredients until perfectly smooth and combined. Apply on top of muffins. Add a few pieces of chopped chocolate on top for decoration, if desired.